Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based tailoring the wettability of colloidal systems result particle-stabilised emulsions with great stability. High internal phase (HIPEs) have also been produced using such giving rise to a more stable, highly viscous structure. Thus, purpose here is review advantages disadvantages protein, polysaccharide protein-polysaccharide complexes conjugates for stabilising emulsions, highlighting composites amphiphilic that outstanding copolymer agents. The current challenges emerging research trends are exploring renewable, sustainable, clean-label, eco-friendly biopolymer Pickering stabilisers.